A Taste of Mauritius

Daal Pitta

Daal pitta is a poor man’s dish. It was eaten by indentured labourers working in the sugar plantations of Mauritius during colonial rule. It is a wholesome, nutritious dish, with the daal (lentils) and dough pasta cooked with a curry flavour, accompanied with a nice tomato relish and spinach, or crispy salted fish or fresh fried fish.

Recipe (for four)

Ingredients
1 cup split channa daal (split yellow peas). Yellow lentils look like channa daal, so be careful!
Half cup brown masoor daal (brown lentils)
1 litre water
2 tbsp onion paste
2 tsp turmeric
2 tsp ginger-garlic paste
1 tsp jeera (cumin) powder
1 tsp red chilli powder (optional or according to taste)
Salt to taste
3 tbsp chopped fresh coriander leaves
5 tbsp sunflower seed oil

Method
Boil the lentils in water until soft. Heat the oil in a pan. Fry the onion for a couple of minutes. Add the spices one by one, stir and fry on low heat. Add ginger-garlic paste and fry together for a minute. Pour the mixture onto the boiled lentils. Add salt to taste.

For Pasta
Mix two of cups of plain white flour, a couple of pinches of salt, a little olive oil and enough cold water, knead till the dough becomes soft but firm. Sprinkle flour and roll the dough till it is a quarter centimetre thick. Cut the dough into small squares. Add the squares one by one to the lentil mixture at low heat. Cook gently until soft. If the mixture thickens too much, add warm water slowly to loosen it. Adjust salt to taste. The dish should be ready after 10 minutes.
Garnish with chopped coriander leaves.
Enjoy with a tomato chutney and lightly sautéed spinach, or crispy fried fish.

Bon appétit!

Photo: Courtesy

A Taste of Mauritius

Daal Pitta

Daal pitta is a poor mans dish. It was eaten by indentured labourers working in the sugar plantations of Mauritius during colonial rule. It is a wholesome, nutritious dish, with the daal (lentils) and dough pasta cooked with a curry flavour, accompanied with a nice tomato relish and spinach, or crispy salted fish or fresh fried fish. Recipe (for four) Ingredients 1 cup split channa daal (split yellow peas). Yellow lentils look like channa daal, so be careful! Half cup brown masoor daal (brown lentils) 1 litre water 2 tbsp onion paste 2 tsp turmeric 2 tsp ginger-garlic paste 1 tsp jeera (cumin) powder 1 tsp red chilli powder (optional or according to taste) Salt to taste 3 tbsp chopped fresh coriander leaves 5 tbsp sunflower seed oil Method Boil the lentils in water until soft. Heat the oil in a pan. Fry the onion for a couple of minutes. Add the spices one by one, stir and fry on low heat. Add ginger-garlic paste and fry together for a minute. Pour the mixture onto the boiled lentils. Add salt to taste. For Pasta Mix two of cups of plain white flour, a couple of pinches of salt, a little olive oil and enough cold water, knead till the dough becomes soft but firm. Sprinkle flour and roll the dough till it is a quarter centimetre thick. Cut the dough into small squares. Add the squares one by one to the lentil mixture at low heat. Cook gently until soft. If the mixture thickens too much, add warm water slowly to loosen it. Adjust salt to taste. The dish should be ready after 10 minutes. Garnish with chopped coriander leaves. Enjoy with a tomato chutney and lightly sauted spinach, or crispy fried fish. Bon apptit! Photo: Courtesy